บทคัดย่องานวิจัย

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Hot water dipping and low temperature storage of 'Eureka' lemons.

McLauchlan, R. L.; Underhill, S. J.; Dahler, J. M.; Giles, J. E.;

Australian Journal of Experimental Agriculture Year: 1997 Vol: 37 Issue: 2 Pages: 249-252 Ref: 21 ref.

1997

บทคัดย่อ

Hot water dipping and low temperature storage of 'Eureka' lemons.

Prestorage heat treatments at 47-53 deg C for 1-3 min were investigated as a potential control of chilling injury in cold-disinfested Eureka lemons. Hot water dips significantly reduced the incidence of chilling injury in fruits stored at 1 deg for 28 or 42 days. Storage at 1 deg for 14 days resulted in comparatively minor chilling injury, so that hot water dips gave little additional benefit. This result was thought to reflect the low incidence of chilling injury, rather than the lack of effectiveness of heat treatments. Scald damage (surface browning) occurred after 3 min at 53 deg . Heat treatments had no significant effect on the incidence of disease at all durations of storage. The rate of fruit weight loss during 7 days at 20 deg after storage for 14, 28 or 42 days at 1 deg was significantly lower in heat-treated fruits than controls.